I loooove milk!
Who doesn’t love it??
If you think about it, milk is one of the first thing we nourish ourselves with as soon as we come out of our mommy’s belly. We drink it during our growing years and ..when we become adults as well!
I have always been lactose intolerant and for most part of my life I drank lactose free milk. When I started following more like a plant based diet I transitioned to soy, almond & rice milk. I actually discovered cashew milk not too long ago; after that I started making my own and I discovered…heaven!
So good, creamy, reach and tasty! And so easy to make.
1 cup of pre-soaked cashew (3 hours before or overnight)
5 cup of water
1 tbsp maple syrup
1 tsp vanilla
Pinch of salt
Drain cashews from presoaked water.
Put all ingredients in a blender (preferably Vitamix) on high. Blend on high until a smooth, creamy consistency forms
If your blender is not powerful enough, you can strain any chunky bits through a nut bag
Keeps in an airtight glass container in the fridge for about 3-4 days. Your cashew milk will separate after being refrigerated, this is totally normal, just give it a good shake before using.